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Image of 20-Minute Black Bean Bowls with Confetti Slaw

20-Minute Black Bean Bowls with Confetti Slaw

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With just a few minutes, some simple pantry ingredients, and a handful of fresh veggies you can whip up these flavor-packed 20-Minute Black Bean Bowls with Confetti Slaw. They are easy, quick, and super delicious!
Servings 4


For the Black Bean Filling

  • 3 tablespoons olive oil
  • 1 medium yellow onion finely chopped
  • ½ teaspoon kosher salt
  • 2 15- oz cans black beans drained and rinsed
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon mild chili powder
  • 2 cups baby spinach about 2 big handfuls

For the Confetti Slaw

  • ¼ cup lime juice from about 2-3 limes
  • 1 small or ½ large purple cabbage very thinly sliced
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 pint cherry tomatoes halved
  • ¼ cup cilantro roughly chopped
  • ¼ teaspoon salt
  • 1 large or 2 small avocados sliced
  • Hot sauce to taste optional


  • In a large skillet, heat the olive oil over medium heat. Add the onions, sprinkle with ¼ teaspoon salt, and cook until the onions soften, about 5-8 minutes.
  • Add the beans, cumin, garlic powder, chili powder, an additional ¼ teaspoon salt, and spinach. Saute for 3-5 minutes more, or until the beans are warmed through and the spinach wilts.
  • Meanwhile make the slaw by combining the lime juice, cabbage, bell peppers, tomatoes, cilantro, and salt in a large bowl. Toss to combine.
  • Serve the warm beans topped with the slaw and avocado, adding hot sauce to taste.


Serve the black bean filling inside of corn tortillas for a taco twist, or add some cheese and grill together for a quesadilla.
Deconstruct the bowl by serving the beans, tomatoes, bell pepper, and avocado separately on a plate. Pull out some beans prior to adding the spinach if your child prefers not to eat cooked spinach.
Add a pound of ground turkey or grass-fed beef while sautéing the onions then proceed with the recipe if you want to add extra protein.
Offer grated cheese or sour cream on the side.
Serve over cooked quinoa or brown rice.